Coconut Carrot and Ginger Fat Bombs
Prep time
Cook time
Total time
A bomb of flavour with a bang of health benefits. A great treat for growing kids and adults alike.
Recipe type: Snack, Post Workout
Cuisine: Paleo, LCHF, GF, DF
Serves: 30
  • ½ cup coconut oil solid
  • ½ cup coconut butter
  • ¼ cup chilled coconut milk
  • 2 carrots grated or blend until finely diced
  • ¼ cup chopped cashews
  • 1 - 2 tablespoons cashew meal (optional)
  • 2 heaping teaspoons ground ginger or a knob of freshly grated ginger
  • 1 teaspoon ground cinnamon
  • ⅛ tsp sea salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons honey, maple, rice syrup or coconut nectar
  • Shredded coconut for rolling
  1. Make sure your coconut oil is solid. If you are in a warm climate put it in the fridge for an hour or 2.
  2. Place solid coconut oil and coconut butter into a bowl and whip with beaters or in a blender.
  3. Mixture should become creamy and soft.
  4. Add in chilled coconut milk and beat again.
  5. Add in the rest of the ingredients and beat until well combined.
  6. Taste and see if the flavours are right.
  7. Place mixture in fridge for up to an hour to harden.
  8. Mixture should be the right consistency to roll.
  9. Roll into small balls about 2 teaspoons per ball.
  10. Roll in shredded coconut and place in a container or on a tray.
  11. Pop into fridge to set for about ½ an hour.
  12. Eat and enjoy!
Recipe by Coconut Oil Post at